CHEF & OWNER ANGIE MAR
Angie Mar has spent most of her life around the world of food. A native of Seattle, Washington, she comes from a family of food lovers and restaurateurs. Her aunt was the infamous Ruby Chow who pioneered Chinese cuisine in Seattle and these deep rooted ties have given Angie an innate love for bringing people together around a dining table.
Angie started her career in finance before growing disillusioned with the corporate world and realising only six years ago that she needed to relocate to New York to follow her passion. She has since had the privilege of spending time in some of New York City's renowned kitchens, including honing her skills at whole animal butchery and open fire techniques at Andrew Tarlow’s lauded Brooklyn restaurants Reynard, Diner, and Marlow & Sons. Angie went on to work under the guidance of April Bloomfield and her team at The Spotted Pig, where she learned an unparalleled dedication to perfection and a love of simplicity, affording her the skills and confidence to run her own kitchen.
In October 2013, Angie took the helm of storied West Village restaurant, The Beatrice Inn. Under Angie’s guidance and vision, The Beatrice has become one of the most coveted reservations in the city, known for its meat forward menu and show-stopping presentations. Recently, The Beatrice Inn was named one of New York’s Top Ten Restaurants by Conde Nast Traveller and her signature 45-day dry aged burger is widely regarded as one of the best in the city. Best known for her love of working with whole animals, live fire and dry aging techniques, Angie hosted her first James Beard House Dinner this past October and competed to win the title of Food Network’s Chopped Grill Masters Grand Champion, Season Two.
The Beatrice Inn is the traditional New York chophouse redefined. Owned by the lauded Chef Angie Mar, and her partners Carla Ruben and Melissa Merrill Keary, the Beatrice Inn is the edgy, underground version of the traditional New York chophouse. Chef Mar’s unapologetic and seductive approach to food is revolutionizing the way New Yorker’s experience meat. Her sommelier’s style to curating meat reads more like a wine list, showcasing the finest meats from around the world. Chef Mar seamlessly balances masculine cuts of meat with feminine herbs and fruit, insists on wet and dry ageing all her meat, serves whole birds and dramatic seafood towers with epic tableside presentation and large format dining, and of course dishes up her award-winning burgers alongside the specialty curated wine list and legendary cocktail bar. She ensures every dish evokes primal and decadent flavor balanced with approachable elegance. From the Beatrice Inn’s first incarnation as a New York prohibition-era speakeasy in the 1920s, to its 50-year run as an Italian red-sauce joint, to the legendary nightclub, New York’s diverse and ever-charismatic clientele have always had love for this West Village gem. From Zelda and F. Scott Fitzgerald having cocktails at the bar, or American tap dancer Paul Draper dancing on the table tops, today the Beatrice Inn continues to play host and welcome all of New York’s cast of characters.
THE BEATRICE INN